On your own tonight, love? Mario Batali’s got just the seat for you. At his dip into Spanish tapas, executive chef Andy Nusser whips together crave-worthy Catalan bites in this small but airy Spanish spot with its sun-and-earth color combinations, rattan-topped stools at the boxy wooden bar (complete with hooks for a purse or jacket, thanks very much), and shelves displaying just some of the 600 or so bottles of Spanish vino on hand.
The small-plate theme makes it all but impossible to not go just a little crazy with mouth-popping treats like golden fried baccalau (salted cod) fritters with decadent garlic mayo, mussels steamed in Spain’s answer to Champagne, cava, and dotted with spicy chorizo, or venison with saffron honey. It’s a favorite of chef Harold Moore of Commerce, I love the outdoor area”